ROAST RACK OF LAMB WITH CHINESE FLAVOURS AND SPICED KUMQUATS
8 baby lamb racks (French trimmed & chined)
125mL (½ recipe) Five Spice Marinade
200g beans (topped & tailed)
150g snow peas (topped & tailed)
100g red peppers (de-seeded & cut into strips)
100g yellow peppers (de-seeded & cut into strips)
15mL (1 tbsp) sesame oil
100g oyster mushrooms
100g snow pea shoots
Maldon sea salt & freshly ground pepper
375mL (1½ cups) lamb, beef or chicken stock
125mL (½ cup) spiced kumquat syrup
2 tsp kecap manis
1 tsp hoisin sauce
4 spiced kumquats (cut in half widthways)
- Put lamb into a ceramic or glass dish and add Five Spice Marinade. Toss the lamb so it is evenly coated with the marinade. Cover and refrigerate overnight.
- Preheat oven to 220°C. Bring a pot of water to the boil. Blanch beans for 1-2 minutes or until they are no longer 'squeaky'. Add the snow peas and peppers and blanch for one minute. Refresh beans, snow peas and peppers under cold running water. Drain well.
- Remove any excess marinade from the lamb and place lamb onto a bun tray. Roast for 15 minutes or until medium rare. Rest lamb for 10 minutes, covered in heavy tea towels.
- While lamb is resting, heat a heavy-based frying pan or wok and add sesame oil. Once hot, add beans, snow peas, peppers and oyster mushrooms. Toss vegetables over a high heat until they are 'al dente' and mushrooms are cooked through. Add snowpea shoots. Season vegetables to taste and keep warm.
- De-glaze vegetable frying pan with lamb stock and spiced kumquat syrup. Add kecap manis and hoisin sauce. Simmer until reduced by half (this will become the glaze). To this glaze add any juices which have collected in the tray holding the lamb and season with salt and pepper. Strain liquid if required. To serve:
- Carve lamb into double cutlets. Pile a serving of vegetables onto a plate and place 3 double cutlets onto the plate. Drizzle with a little of the glaze and garnish with half a spiced kumquat.